Score a touchdown at your Super Bowl party with these tasty recipe ideas from local moms and their daughters:
Gayle and Emma's Olive Cheese Bread
From Gayle and Emma Claris
Loaf of French bread
6 oz. green olives, drained
6 oz. black olives, drained
2 green onions
Stick of butter
½ cup mayonnaise
¾ cup Monterey Jack cheese
Roughly chop all olives and onions. Mix softened butter, mayo and shredded cheese. Combine ingredients. Cut bread in half, longways. Spread ALL olive mixture on bread. Bake for 25 minutes (or until it becomes slightly brown on top) at 325 degrees.
From Francisca and Luz Maria Barbeito
2 7-oz. bags sweet coconut (4 cups – 200g)
1 ½ cups sugar
8 large egg whites (1 cup)
½ cup flour
2 tsp. vanilla extract
¼ tsp. salt
Mix all, stir on medium until mixture is stiff (10 minutes). Scoop by ¼-cup portions onto baking sheet. Bake 20 minutes in a 350-degree oven. Cool five minutes before removing from sheet.
From Lane, Dree and Beth Deacon
Famous chocolate wafers
Heavy whipping cream
Stand wafers up vertically, add spoonful of whipped cream to back of wafer and repeat until all wafers are used. Cover in whipped cream. Refrigerate overnight. Enjoy!
Pepperoni Pizza Puffs
From Anna, Taylor and Chris Elkins
¾ cups flour
¾ tsp. baking powder
1 Tbsp. Italian seasoning
Pinch salt and red pepper (optional)
1 cup shredded mozzarella
¼ cup Parmesan cheese
1 cup cubed pepperoni
Preheat oven to 375 degrees. Grease muffin pan. In a large bowl, whisk in milk and egg. Stir in cheese and pepperoni. Let stand for 10 minutes. Stir the batter and divide among muffin cups. Bake until puffed and golden, 20-25 min.
OPTIONAL: Meanwhile, microwave ½ cup pizza sauce until warmed. Serve with pizza puffs for dipping.
Cheese Crab Dip
From Somer, Shelby and Lisa Hall
1 cup crabmeat, drained and flaked
1 ¼ cup mayo
½ cup (2 oz.) shredded sharp cheddar cheese
¼ cup French dressing
1 tsp. horseradish
Combine all and refrigerate. Serve with crackers.
Mexican Dip with Tostitos Chips
From Natalie, Michelle and Shelayne Sutton
1 can Fritos Bean Dip
1 container guacamole
1 can Rotel
8 oz. sour cream
4 oz. shredded sharp cheddar cheese
Use a pie plate. First layer is bean dip. Second layer is guacamole. Third layer is Rotel. Fourth layer is sour cream. Fifth layer is shredded cheese. Top with scallions.
Kennihan Cocktail Meatballs
From Mackey and Denise Kennihan
1 jar grape jelly (32 oz.)
1 jar Heinz chili sauce
1 bag frozen meatballs, small or cocktail size (2-lb. bag)
Over medium heat in a medium shaped sauce pan, combine jelly and chili sauce. Stir to mix well for about five minutes. Add frozen meatballs. Simmer on low to medium heat covered, stirring occasionally for 25 minutes.
From Caroline and Mary Jo Rochelle
1 lb. pork sausage
2 cups of Bisquick
1 lb. sharp cheddar cheese
Preheat oven to 350 degrees. In large bowl combine all ingredients. Form into walnut-sized balls. Place on cookie tray. Bake in preheated oven for 20-25 minutes until golden brown.
Cranberry Feta Dip
From Casey and Meribeth Seagroves
8 oz. feta cheese, softened
8 oz. cream cheese, softened
1 can whole cranberry sauce
Mix two cheeses together and put in casserole dish. Spread cranberry sauce over cheese mixture. Bake 30 minutes at 350 degrees. Top with chopped green onions. Sprinkle with chopped almonds (optional). Serve with crackers.
Chocolate Covered Peanut Butter Balls
From Kelsie and Cherry Gibbs
1 lb. butter
3 lbs. confectioners sugar
2 cups peanut butter
3 tsp. vanilla
Bar of wax (Gulf Wax)
6 oz. chocolate chips
Toothpicks for dipping
Mix first four ingredients together. (It will be a big, sticky fun mess!) Roll into balls. Melt wax over low heat in saucepan. Add chocolate chips. Use toothpicks to dip balls in chocolate/wax mixture and put on wax paper to cool.
From Liz and Julie Vozella
2 cups frozen white corn, thawed
1 8-oz. package cream cheese, softened
1 10-oz. can of Rotel, mild or spicy (if you like it hot)
1 ½ cups Mexican style grated cheese, divided
Preheat oven to 350 degrees. Mix all ingredients, except ½ cup of cheese. Spoon mixture into baking dish. Sprinkle rest of cheese evenly on top. Bake for 30 minutes. Serve with Wheat Thins. Enjoy!